@sloaned Are you using edible collagen or inedible collagen? If you are using inedible collagen then the rule of 15s apply. That is, soak it for 15 minutes in water that is 15°C (59°F) and is a 15% salt solution. If you are using edible collagen (Fresh, Clear, Smoke) then you don’t need to soak it. I’ve never tried tying edible collagen though so I dont know how that would work. If you are tying it I THINK it would be okay, soaking it might weaken it but tying it will combat that.

@sloaned Okay, then no, you do not need to soak them but dipping them in water briefly, like you would for collagen sheets might not be a bad idea, it at least wouldn’t hurt anything. Just make sure it is cool water and it is a very brief dip. If you are doing this weekend please post your results, I am interested in seeing what happens!

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@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.

@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.